ROASTED BUTTERNUT SQUASH AND CORN SALAD WITH CRANBERRIES AND CILANTRO
Perfect side dish for fall, may be served warm or cold. Also note that it is gluten-free!
Provided by devaroni
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Arrange butternut squash into a single layer onto a baking pan. Drizzle 1 tablespoon olive oil on top. Wrap each ear of corn in aluminum foil.
- Bake in the preheated oven until squash is tender, about 15 minutes. Continue cooking corn until charred, about 15 minutes more.
- Cut corn kernels off cob; place in a container with the butternut squash.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add red onion; cook and stir until softened and translucent, about 5 minutes. Add cranberries; cook and stir until soft and slightly plump, 5 to 7 minutes. Transfer onion and cranberries to the squash mixture.
- Combine the remaining 2 tablespoons olive oil, lemon juice, chile paste, garlic powder, vinegar, and paprika in a bowl. Toss with the cranberry-squash mixture. Mix cilantro into the salad.
Nutrition Facts : Calories 196.8 calories, Carbohydrate 30.9 g, Fat 9.9 g, Fiber 4 g, Protein 2.6 g, SaturatedFat 1.6 g, Sodium 60.7 mg, Sugar 11.8 g
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K Davis
[email protected]I would not recommend this salad to anyone.
MINHAZUL ISLAM SABBIR
[email protected]This salad is not worth the effort.
yasir m
[email protected]I found this salad to be a bit bland.
Sibusiso Smith
[email protected]This salad is a bit too sweet for my taste.
L J (Thepoliceofficer)
[email protected]I'm not a big fan of cilantro, so I omitted it from this salad.
bardan malla
[email protected]This salad is a great way to get your kids to eat their vegetables.
Brandon Leigh-Auker
[email protected]I love the colors in this salad. It's so festive!
A'Zavion Iseler
[email protected]This salad is a great make-ahead dish for potlucks or picnics.
evans clive mukhongo
[email protected]I used dried cranberries instead of fresh cranberries in this salad.
sananayaka sumanawathi
[email protected]I added some chopped walnuts to this salad for extra crunch.
Tristan Coetzee
[email protected]This salad is a great way to use up leftover roasted butternut squash and corn.
Brenda Hendon
[email protected]I'm not a big fan of butternut squash, but I really enjoyed this salad.
Max Irizarry
[email protected]This salad is a great way to get your daily dose of fruits and vegetables.
kedir ali
[email protected]I made this salad for a potluck and it was a hit. Everyone loved it!
Stewart Mcgregor
[email protected]This salad is so easy to make. I just roasted the butternut squash and corn, then tossed them with the other ingredients.
Suraj Majhi
[email protected]I love the combination of flavors in this salad. The butternut squash is sweet, the corn is crunchy, the cranberries add a tartness, and the cilantro adds a freshness.
Muluken Seyoum
[email protected]This salad is a great way to use up leftover roasted butternut squash and corn. It's also a great make-ahead dish for potlucks or picnics.